Developing Co-Creation Research in Food Retail Environments: A Descriptive Case Study of a Healthy Supermarket Initiative in Regional Victoria, Australia

Carmen Vargas (), Jillian Whelan, Louise Feery, Deborah Greenslade, Melissa Farrington, Julie Brimblecombe, Freddy Thuruthikattu and Steven Allender
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Carmen Vargas: Global Centre for Preventive Health and Nutrition (GLOBE), Institute for Health Transformation, School of Health and Social Development, Deakin University, Geelong, VIC 3220, Australia
Jillian Whelan: Global Centre for Preventive Health and Nutrition (GLOBE), Institute for Health Transformation, School of Health and Social Development, Deakin University, Geelong, VIC 3220, Australia
Louise Feery: Ballarat Community Health, Ballarat, VIC 3350, Australia
Deborah Greenslade: Ballarat Community Health, Ballarat, VIC 3350, Australia
Melissa Farrington: Ballarat Community Health, Ballarat, VIC 3350, Australia
Julie Brimblecombe: Department of Nutrition, Dietetics and Food, School of Clinical Sciences, Monash University, Clayton, VIC 3168, Australia
Freddy Thuruthikattu: Primary Care Connect, Shepparton, VIC 3630, Australia
Steven Allender: Global Centre for Preventive Health and Nutrition (GLOBE), Institute for Health Transformation, School of Health and Social Development, Deakin University, Geelong, VIC 3220, Australia

IJERPH, 2023, vol. 20, issue 12, 1-18

Abstract: Research into the co-creation of healthy food retail is in its early stages. One way to advance co-creation research is to explore and understand how co-creation was applied in developing, implementing, and evaluating a heath-enabling initiative in a supermarket in regional Victoria, Australia. A case study design was used to explore and understand how co-creation was applied in the Eat Well, Feel Good Ballarat project. Six documents and reports related to the Eat Well, Feel Good Ballarat project were analyzed with findings from the focus groups and interviews. Motivations to develop or implement health-enabling supermarket initiatives differed among the participants. Participants considered that initial negotiations were insufficient to keep the momentum going and to propose the value to the retailers to scale up the project. Presenting community-identified needs to the supermarket helped gain the retailer’s attention, whilst the co-design process helped the implementation. Showcasing the project to the community through media exposure kept the supermarket interested. Retailers’ time constraints and staff turnover were considered significant barriers to partnership building. This case study contributes insights into applying co-creation to health-enabling strategies in food retail outlets using two co-creation frameworks.

Keywords: food environments; food retail; co-creation; health promotion; frameworks; healthy environments (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2023
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